The Unexpected Cracker That'll Take Your Ice Cream Sandwich To New Heights
We've been eating ice cream sandwiches the same way for years. This cracker swap with make you fall in love with these sweet treats all over again.
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Here's What's Typically Served With A Classic Pork Tenderloin
Stumped on what to serve with your roast pork tenderloin? These vegetal, starchy, and fruity side dish ideas are traditional and tasty.
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Deep-Fry Your Scrambled Eggs For A Totally New Twist On Breakfast
Bored of your usual breakfast routine? Try something a little different with your eggs next time. Turns out deep-frying them isn't all that hard.
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Why Texture Is So Important For Restaurant-Quality Salads, According To A Chef
What makes a restaurant-quality salad different from the ones you make at home? As You Are chef Camille Becerra says it all comes down to the texture.
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Seriously, Put Some Beer In Your Next Crepe Batter
Crepes make a great breakfast or Sunday brunch. But if you want to take the dish to another level, add some beer to the crepe batter and taste the magic.
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The Pickled Ingredient That Electrifies Tuna Salad
One of the best things about tuna salad is that there are so many mix-ins to elevate the dish. Well, here's an ingredient you might not have thought of.
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The Best Ingredient To Make Your Popcorn Less Greasy
If you didn't already have enough reasons to make popcorn on your stove instead of the microwave, here's another. And it'll make your snack less greasy.
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Why Store-Bought Beef Stock Isn't The Best Choice For Soup
When making soup, a flavorful stock is a key base ingredient. But if beef is your favored broth, think twice before reaching for store-bought.
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The Key Differences Between Drop Biscuits And Regular
Biscuits are a staple of Southern dinner tables, but they come one of two ways: drop or regular. And there's a key textural difference between them.
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The Type Of Broth You Need For Traditional French Onion Soup
French onion soup has only a few key ingredients. You might think onions are the star of the show. But to nail this soup, you need to get the broth right.
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J. Kenji López' Top Tip For Perfectly Runny Shakshuka Eggs
It can be easy to overcook the eggs in a shakshuka. But chef J. Kenji López has a tip to keep the yolks runny while ensuring the whites are cooked through.
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A Splash Of Acid Will Instantly Upgrade Canned Refried Beans
Refried beans are the perfect side for any number of dishes, but their dense texture sometimes makes them unpalatable. Upgrade them with a bit of acid.
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13 Ingredients That Will Give Your Stuffed Peppers A Delicious Upgrade
Stuffed peppers make an easy weeknight meal, and they can include endless twists and variations. Here are some suggestions of delicious ingredients to include.
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Giada De Laurentiis' Secret Ingredient To Give Tomato Sauce A Spicy Kick
Looking to level up your next pasta dish? Add this spicy condiment to your tomato sauce for a zesty kick and a little heat to make those tastebuds sing.
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The Best Way To Freeze And Reheat A Grilled Cheese Sandwich
While a grilled cheese arguably tastes best when it's straight out of the pan, there's no reason why you can't freeze and reheat it with these tips.
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7 Ways To Upgrade Key Lime Pie
Key lime pie is a Floridian specialty, sweet, velvety, and filled with the tang of citrus. Here are some delicious tips to take your next pie to the next level.
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The Ingredient Trick For Way More Flavorful Croutons
It's rare to come across a memorable crouton, and that's what makes this exceedingly simple tip to elevate your salads feel so groundbreaking.
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The Best Type Of Cheese For Traditional French Onion Soup
French onion soup is always warm and comforting, but how can you take this delicious staple back to its roots? With one specific type of cheese.
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The Chicken Soup Mistake Andrew Zimmern Wants Us To Avoid
Making homemade chicken soup isn't very tricky, yet there's one thing celebrity chef Andrew Zimmern warns home chefs not to do.
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How To Strip Kale Like Martha Stewart Using A Slotted Spoon
Stripping kale isn't nearly as scandalous as it sounds, and all you need is a slotted spoon to prep the green leafy vegetable like Martha Stewart.
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How To Choose The Right Plantains For Crisp Chips
Some decisions are difficult, but when it comes to frying up the crispiest, crunchiest plantain chips possible, the choice could not be any easier.
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The Proper Way To Scoop Quenelle
Professional chefs work for years to perfect their quenelle technique. You can too, but first you'll need to know the proper method, plus a few tips and tricks.
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Chris Cosentino's Blacklight Hack For Effortless Crab Shelling
Chris Cosentino's blacklight hack for effortless crab shelling
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What Kind Of Pastry Dough Do You Need For Classic Samosas?
Samosas are one of the most popular South Asian snacks around. For the most classic version, though, you'll need a certain kind of pastry dough.
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Here's How Long To Boil Green Beans For Tender, Juicy Results
Green beans can be enjoyed raw or prepared a variety of ways. It's best to tread carefully when boiling them as they can very easily overcook.
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The Simple Ingredient Ina Garten Uses To Upgrade Her French Onion Soup
If you want to make French onion soup that tastes as delicious as Ina Garten's, there's one simple ingredient you'll need to upgrade the dish.
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The Spicy, Versatile Ingredient That Will Save Bland Soup
Perennially popular soup is one dish that may seem hard to mess up. But what if your soup is bland? Give it a good kick in the bowl with a drizzle of chili oil.
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